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Fish Cakes
Start with a tin of salmon and left over potatoes
Ingredients
250 g cooked fish
2 cups cold mashed potatoes
1 small onion, finely chopped
1/4 teaspoon mixed herbs
1 teaspoon salt
black pepper
1 tablespoon chopped parsley
1 egg
1 tablespoon water
1 to 1 1/2 cups toasted breadcrumbs
oil for shallow frying
Preparation
Flake fish
Place in bowl with potato, onion, herbs, salt, pepper to taste and parsley
Mix well to combine
Turn onto lightly floured surface and divide mixture into eight even-sized portions
Shape into rounds
Lightly beat egg and water together
Dip each fish cake in egg mixture
Coat with breadcrumbs
Heat oil in large frying pan
Add fish cakes and cook until golden on both sides
Drain on absorbent paper
Serves 4
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